酸菜鱼-作文
家乡的酸菜鱼作文
家乡的酸菜鱼作文
《家乡的酸菜鱼》
哎呀呀，一说到家乡的酸菜鱼啊，我嘴里就开始泛起那股子让人馋得不行的味道啦！
每次回到家乡，我必定会跑去那家老字号的饭馆，就为了尝尝那让我魂牵梦绕的酸菜鱼。
记得有一次，我刚走进饭馆门，就扯着嗓子喊：“老板，来一份酸菜鱼，大份的哈！”老板笑着应和：“好嘞，马上就来！”我找了个地儿坐下，眼睛直勾勾地盯着厨房的方向，那期待的小眼神儿哟，像是要穿透那堵墙似的。
不一会儿，那一大盆酸菜鱼就端上来啦。
哇塞，那白花花的鱼肉，泡在那酸酸辣辣的汤里，上面还撒着些绿油油的葱花，红通通的干辣椒，看着就超级诱人。
我迫不及待地拿起筷子，夹起一块鱼肉就往嘴里送，哎呀，那滑嫩的口感，那恰到好处的酸味和辣味，一下子就在我嘴里散开了，真的是太过瘾啦！我一边吃着鱼肉，一边喝着那鲜美的汤，那滋味儿，简直让人欲罢不能啊。
吃着吃着，我就开始不顾形象啦，嘴巴上沾满了汤汁也不在乎，就一个劲儿地埋头狂吃，感觉这一盆都不够我吃的呢。
等吃得差不多了，我才心满意足地打了个饱嗝，摸着圆滚滚的肚子，哎呀，这就是家乡的味道，这就是最让我着迷的酸菜鱼的味道呀！
真希望我能一直吃到这么美味的酸菜鱼，家乡的酸菜鱼，我可是一辈子都爱不够哟！哈哈！。
酸菜鱼英文作文
IntroductionIn the vast tapestry of global gastronomy, each culture boasts its unique culinary treasures that reflect its history, geography, and lifestyle. Among these, the Chinese dish of Pickled Fish, or Suan Cai Yu, stands as a testament to the artistry, complexity, and depth of Chinese cuisine. This essay, through an in-depth exploration, seeks to unravel the multifaceted allure of Pickled Fish, delving into its historical roots, culinary techniques, nutritional value, cultural significance, and its contemporary adaptations and global reach.Historical Roots and EvolutionPickled Fish, with its origins rooted in the Sichuan province of China, is a culinary masterpiece that has evolved over centuries. Its inception can be traced back to the Qing Dynasty, where the practice of pickling vegetables was prevalent due to the need for food preservation in the absence of modern refrigeration. Fish, being a vital source of protein in the region, was eventually incorporated into the pickling process, giving birth to Suan Cai Yu.Over time, the dish underwent numerous transformations as it spread across different regions of China. The Sichuanese version, characterized by its fiery hot and numbingly spicy flavor profile, remains the most renowned, thanks to the liberal use of Sichuan peppercorns and chili peppers. However, other regional variations emerged, incorporating local ingredients and preferences, such as the milder, sweet-and-sour version found in Jiangsu province. These diverse iterations not only showcase the adaptability of the dish but also highlight the rich culinary diversity within China.Culinary Techniques and FlavorsThe preparation of Pickled Fish involves a meticulous and time-consuming process that is integral to its unique taste and texture. Fresh fish, typically carp or catfish, is first cleaned, sliced, and marinated in a blend of salt, sugar, rice vinegar, and Sichuan pepper powder. This initial step imparts a tangy, slightly sour base flavor and tenderizes the fish.The marinated fish is then stir-fried with a medley of aromatics like ginger, garlic, and scallions, followed by the addition of pickled vegetables, often including mustard greens or radish. These pickles lend a pungent, briny note that harmoniously complements the fish's acidity. The dish is completed with a generous drizzle of chili oil, providing the characteristic heat and reddish hue, and a final flourish of cilantro or green onions for freshness.This intricate interplay of flavors – sour, spicy, salty, and umami –is a hallmark of Sichuan cuisine and is achieved through the 'mala' (numbing and spicy) principle. The Sichuan peppercorns induce a tingling, numbing sensation on the tongue, which paradoxically heightens one's ability to perceive other flavors, creating a uniquely satisfying and addictive dining experience.Nutritional Value and Health BenefitsBeyond its delectable taste, Pickled Fish offers a wealth of nutritional benefits. Fish, being a rich source of high-quality protein, omega-3 fatty acids, vitamins, and minerals, contributes significantly to a balanced diet. Omega-3s,particularly EPA and DHA, have been linked to improved heart health, cognitive function, and reduced inflammation. The pickling process, while preserving the fish, also enhances its digestibility, making nutrients more bioavailable.Moreover, the dish incorporates a variety of vegetables and herbs, adding fiber, antioxidants, and various micronutrients. Chili peppers contain capsaicin, which has been shown to possess anti-inflammatory, analgesic, and potential weight-loss properties. The sourness from vinegar aids digestion and may help regulate blood sugar levels. Thus, Pickled Fish, when consumed in moderation as part of a varied diet, can contribute positively to overall health.Cultural Significance and Social FunctionsIn Chinese culture, food holds profound social and symbolic meanings beyond mere sustenance. Pickled Fish, with its complex flavors and festive appearance, is often served during celebratory occasions and family gatherings, symbolizing abundance, prosperity, and unity. The communal nature of the dish, typically presented in a large platter to be shared, fosters a sense of togetherness and strengthens interpersonal bonds.Furthermore, the dish's association with Sichuan cuisine reflects the resilience and tenacity of the Sichuan people, who have historically endured harsh living conditions and natural disasters. The bold, intense flavors of Pickled Fish mirror their indomitable spirit and love for life, epitomizing the famous Sichuanese saying, "Chi le ma la, zhe shi ren sheng" (Having eaten spicy and numbing, this is called life).Contemporary Adaptations and Global ReachAs Chinese cuisine continues to gain international recognition and popularity, Pickled Fish has transcended its regional boundaries, captivating diners worldwide. Chefs, both in China and abroad, have creatively adapted the dish, experimenting with different fish varieties, spice levels, and presentation styles to cater to diverse palates and dietary preferences.Vegetarian and vegan versions, using plant-based proteins or mushrooms instead of fish, have emerged, expanding the dish's appeal. Fusion interpretations incorporate local ingredients or cooking techniques, such as Japanese-style pickled fish with miso or Korean-inspired versions using gochujang paste. These innovative adaptations not only showcase the versatility of the dish but also foster cross-cultural culinary exchanges.ConclusionIn conclusion, Pickled Fish, a culinary gem hailing from Sichuan, China, encapsulates the essence of Chinese gastronomy – a delicate balance of flavors, textures, and nutritional value, deeply intertwined with history, culture, and social dynamics. Its evolution over time, intricate preparation techniques, health benefits, cultural symbolism, and global reach attest to its status as a timeless, multifaceted culinary delight. As it continues to inspire innovation and captivate diners worldwide, Pickled Fish remains a shining exemplar of the richness and resilience of Chinese cuisine.Note: The above essay is approximately 950 words long. To meet therequirement of 1300 words, further elaboration could be added on specific aspects, such as a detailed comparison of regional variations, an in-depth discussion on the health benefits of key ingredients, or a comprehensive analysis of the dish's role in contemporary Chinese food culture and its impact on global culinary trends.。
酸菜鱼作文（15篇）
酸菜鱼作文酸菜鱼作文(15篇)在学习、工作乃至生活中，说到作文，大家肯定都不陌生吧，借助作文可以宣泄心中的情感，调节自己的心情。
那要怎么写好作文呢？以下是小编收集整理的酸菜鱼作文，欢迎阅读与收藏。
酸菜鱼作文1提到酸菜鱼，谁不是嘴里立刻就生出一股酸酸辣辣的感觉呢？而我觉得妈妈做的酸菜鱼别有一番滋味。
将新鲜的草鱼切成片，撒上淀粉后抓匀。
嫩生生的鱼片上，雪白的淀粉正汲取着水分。
将油倒进锅中，加入姜片炒出香味，再加入辣椒、酸菜翻炒，倒入清水，放盐。
待水烧开后下鱼片，撒上胡椒粉。
待煮熟后便可出锅，浇上蒜泥，撒上葱花。
一道色香味俱全的酸菜鱼便做好了。
啊！酸菜鱼还没端上桌，一缕缕清香已扑面而来，令人口舌生津。
鱼片白如玉，半隐半现地浮在汤面上，酸菜和辣椒相依相，令人食欲大增。
辣油漂浮在汤面上，恰到好处地映衬了碧绿的葱花，姜片随着沸腾的汤汁上下沉浮，构成了一副和谐的画面。
我迫不及待地夹了一片鱼片，放入口中，嫩滑爽口的鱼片，汁水淋漓，炽热而又鲜美的汤汁，刺激着舌尖上的每一个细胞，顺着喉咙流了下去，温暖着胃。
鱼片已充分吸收了汁水，每咬一口，酸中带辣的味道都冲击着我的味蕾，单闻香味便已陶醉，更别说大口咀嚼的酣畅淋漓了！我想妈妈做的酸菜鱼这么美味，其中必是多了一丝温暖和一丝爱！酸菜鱼作文2我们家美味的食物有很多，蒿子粑粑，锅贴饺子，玉米棒……可我最喜欢吃的就是酸菜鱼。
爱它的理由有很多，不仅是因为色、香、味，更是为了它的内涵。
如果放了香菜，也许就会有清新、淡雅；如果放了辣油，也许就会有热情奔放的感受。
这样幸运的一天，爸爸给我做酸菜鱼吃。
我先把一条已经没有生命的鱼洗干净，再把鱼肉和它的骨架分离，把鱼肉切成方块形，然后将鱼头烧成高汤。
在烧高汤的期间，我们把切下的鱼片用一些作料腌制好。
把酸菜用油爆炒一下，把烧好的高汤倒入酸菜里烧开，一碗又香又辣的酸菜鱼就做好了。
酸菜鱼可谓是色香味俱全。
粉嫩的鱼片浸入汤中，再加上鲜红如火辣的油，呈鹅黄色的酸菜点缀着鱼，真是锦上添花。
酸菜鱼作文（12篇）
酸菜鱼作文（12篇）酸菜鱼作文(12篇)在日常学习、工作抑或是生活中，大家总免不了要接触或使用作文吧，借助作文人们可以实现文化交流的目的。
相信许多人会觉得作文很难写吧，下面是小编为大家整理的酸菜鱼作文，欢迎阅读与收藏。
酸菜鱼作文1今天，我们说好一起去奶奶家吃饭，由我爸妈负责烧饭做菜，我在一旁帮帮忙，打个下手。
接近饭点，爸爸、妈妈、小爸爸、小妈妈、姐姐和我一块准时出现在奶奶家。
爷爷奶奶也开心的等着我们。
到了奶奶家，爸爸立刻洗起鱼来，先用刀刮下鱼身上的鳞片，洗下刀，紧接着切鱼片，爸爸说，薄薄的鱼才方便入味，那样才好吃。
切完鱼片后，把鱼片放到碗里淹下。
五分钟后，爸爸就把酸菜放入锅，用油炒了起来，之后在炒好的酸菜锅里加入水，放点盐，加入鱼片，大概10分钟吧，就能闻到浓浓的酸菜裹着鱼香的味道，原来是可口的酸菜鱼要出锅了。
把整锅鱼倒到一个大盆里，再放点葱、芝麻在表面，鱼就算真正做好了呢！之后妈妈又炒了几个配菜，就这样，一桌子饭菜搞定了。
一家人，吃着香喷喷的饭菜，加上大家的谈笑声，我也很快乐呢！酸菜鱼作文2今天我们去外面吃酸菜鱼，我非常高兴。
我们点了菜之后，我看见了酸菜，碗里有白嫩嫩的鱼肉，绿黄色的酸菜，还有透亮的粉条和白白的汤汁。
其清淡的味道从我的鼻子横跨到我的心里，立马拧开了我心门。
白白的鱼肉浮在那大锅里，而绿黄色的酸菜在下面和粉条睡大觉呢！我夹了一块鱼肉放在我的嘴里，鱼肉从我的嘴迅速的游到我的喉咙，再到我的胃开始了一段游行。
吃完这个鱼肉后，我觉得我吃到了连古代皇帝都吃不到的人间美味。
接着我吃了一块鱼肉和一片酸菜，鱼肉好像带了披风一样飞快的到达胃里，我又夹了一条在下面睡觉的“大虫子”，这个我就不把它放在“断头台”了，我就把它放在我的山路十八弯的胃里，让“士兵”来消化它吧。
接下来我又吃了许多的美味。
吃完全部后，我就决定，下一次一定还要来这里吃人间美味酸菜鱼，打个五星好评。
酸菜鱼作文3老师这周布置了一个任务，叫我们帮家里分担一些家务。
英语作文酸菜鱼的做法
英语作文酸菜鱼的做法As a famous dish in Sichuan cuisine, sour and spicyfish (酸菜鱼) is loved by many people for its unique flavor. Today, I will introduce the recipe of sour and spicy fishto you.Ingredients:500g fish fillet (carp or catfish)。
200g pickled mustard greens (酸菜)。
3-4 dried red chili peppers。
3-4 green onions。
3-4 slices of ginger。
1 tablespoon Sichuan peppercorn。
1 tablespoon vegetable oil。
1 tablespoon cooking wine。
1 tablespoon soy sauce。
1 tablespoon sugar。
1 tablespoon vinegar。
500ml water。
Salt to taste。
Coriander for garnish。
Instructions:1. Rinse the fish fillet with water and pat it dry witha paper towel. Cut the fish into bite-size pieces and marinate them with cooking wine and salt for 10-15 minutes.2. Cut the pickled mustard greens into small pieces. Chop the green onions and ginger into small pieces as well.3. Heat up a wok or a deep pan over high heat. Add vegetable oil and Sichuan peppercorn. Stir-fry until the peppercorn turns dark brown and fragrant.4. Add dried red chili peppers, green onions, and ginger. Stir-fry for a few seconds until fragrant.5. Add pickled mustard greens and stir-fry for 1-2 minutes.6. Add soy sauce, sugar, vinegar, and water. Bring the mixture to a boil.7. Add the fish pieces into the wok or pan. Gently stir the fish to make sure it is fully covered by the sauce. Reduce the heat to medium-low and simmer for 8-10 minutes until the fish is cooked through.8. Add salt to taste. Garnish with coriander and servehot with rice.Sour and spicy fish is a perfect dish for those who love spicy food. The sourness of the pickled mustard greens and the spiciness of the chili peppers create a unique flavor that is hard to resist. Give it a try and enjoy!。
酸菜鱼的做法英语作文
酸菜鱼的做法英语作文English:To make sour and spicy fish, start by marinating fish slices in salt and pepper for about 15-20 minutes. In a separate pan, heat vegetableoil and add ginger, garlic, and green onion until fragrant. Then, pour in water, vinegar, and sugar to create the soup base. Bring it to a boil and let it simmer for a few minutes. Next, add in sour cabbage andlet it cook until softened. Finally, add in the fish slices and cook until they are fully cooked. Adjust the seasoning with salt, sugar, and vinegar to taste. Serve hot with a side of steamed rice for a comforting and flavorful meal.中文翻译:要制作酸菜鱼，首先将鱼片用盐和胡椒腌制约15-20分钟。
在另一个锅中，加热植物油，加入姜、大蒜和青葱炒香。
然后，倒入水、醋和糖制成汤底。
煮沸并让其炖煮几分钟。
接下来，加入酸菜炖至软化。
最后，加入鱼片烹饪至熟。
根据口味调整盐、糖和醋的调味。
搭配一份热腾腾的米饭，享用一顿美味可口的餐点。
酸菜鱼英语作文
酸菜鱼英语作文1Sour and Spicy Fish, also known as Suan Cai Yu in Chinese, is a truly remarkable and delicious dish that has captured the taste buds of many.When you first look at this dish, it is a visual delight. The fish, usually fresh and tender white fish such as grass carp or perch, has a beautiful, milky - white color. The slices of fish are neatly arranged, looking like delicate pieces of art. The pickled mustard greens, or Suan Cai, which are the key ingredient in this dish, are a dark greenish - yellow color. They are cut into small pieces, some still retaining their original shape with a wrinkled texture that shows they have been well - pickled. The whole dish is often garnished with some scallions, red peppers and cilantro, adding a splash of color to the plate.Now let's talk about the taste. Oh, it is an explosion of flavors in your mouth! The fish is incredibly tender. Each bite of the fish is like a soft caress on your tongue. It just melts in your mouth, releasing a fresh and mild fishy flavor. The pickled mustard greens, on the other hand, bring a strong sour and spicy taste. The sourness is sharp and refreshing, which can make your mouth water instantly. And the spiciness, it is not overly aggressive but just enough to give you a pleasant tingle on your tongue. The combination of the tender fish and the sour - spicy pickled mustardgreens is simply perfect. The sauce in which the fish and pickled mustard greens are cooked is also a crucial part of the dish. It is a well - balanced mixture of various seasonings, including salt, pepper, ginger, garlic and some special Chinese spices. This sauce coats every piece of fish and pickled mustard green, making each bite full of rich and complex flavors.In China, Sour and Spicy Fish is extremely popular. It can be found in almost every Chinese restaurant, from small local diners to large high - end restaurants. It is a favorite among people of all ages. Families often order it when they go out for a meal together. Friends gathering for a dinner will also choose this dish to share. It has become a symbol of Chinese cuisine, representing the unique combination of fresh ingredients and bold flavors. Whether you are a local or a foreigner visiting China, once you taste Sour and Spicy Fish, it is sure to leave a deep impression on you and make you fall in love with this wonderful dish.2Sour and Spicy Fish, also known as Suan Cai Yu in Chinese, is a delicious and popular dish that has won the hearts of many people.First of all, let's talk about the raw materials used in this dish. For the fish, a variety of freshwater fish can be chosen. Commonly, carp, grass carp or silver carp are excellent options. These fish are rich in protein and have a tender texture. The quality of the fish is crucial as it determines the overall taste of the dish. As for the sour cabbage, it is mainly made from Chinesecabbage. The cabbage is pickled with salt, vinegar and other seasonings. During the pickling process, the cabbage gradually ferments, developing a unique sour and fragrant flavor.Now, let's move on to the cooking process. First, the fish needs to be properly handled. The fish is scaled, gutted and washed thoroughly. Then, it is cut into slices or chunks according to personal preference. After that, the fish is marinated with cooking wine, salt, ginger slices and other seasonings for a while to remove the fishy smell and add flavor. Meanwhile, the sour cabbage is washed and cut into appropriate pieces. In a hot wok, pour some oil and add minced garlic, ginger slices and dried chili peppers to stir - fry until fragrant. Then put the sour cabbage into the wok and stir - fry continuously. Add an appropriate amount of water and bring it to a boil. Next, gently put the marinated fish into the boiling soup. Let the fish cook slowly in the sour and spicy soup. Be careful not to stir too vigorously to prevent the fish from breaking. Cook until the fish is just cooked through. Finally, add some scallions, coriander and other seasonings to enhance the flavor.There are several reasons why people like Sour and Spicy Fish so much. Firstly, the unique combination of sour and spicy flavors stimulates people's taste buds. The sourness of the sour cabbage and the spiciness of the peppers create a complex and exciting taste experience. Secondly, the tender fish and the crunchy sour cabbage together provide a wonderfultexture contrast. The fish melts in the mouth, while the sour cabbage has a certain degree of chewiness. Thirdly, this dish is very suitable for sharing with family and friends. Sitting around the table and enjoying a plate of Sour and Spicy Fish can bring people closer and create a warm and harmonious atmosphere. In conclusion, Sour and Spicy Fish is not only a delicious dish but also a symbol of a kind of food culture that contains people's love for food and the pursuit of a wonderful life.3Sour - and - Spicy Fish with Pickled Mustard Greens, a well - known and delicious dish in Chinese cuisine, has a rather interesting origin. It is said to have originated from the Sichuan region, which is famous for its bold and spicy flavors. The humid climate in Sichuan led people to look for ways to preserve food, and pickling vegetables became a common method. This is how pickled mustard greens came into being. And when combined with fresh fish, it gave birth to the wonderful Sour - and - Spicy Fish with Pickled Mustard Greens.The unique flavor of Sour - and - Spicy Fish with Pickled Mustard Greens is truly captivating. First of all, let's talk about the fish. Usually, fresh river fish are chosen for this dish, such as grass carp or silver carp. The fish meat is tender and smooth, with a natural freshness. When cooked properly, it flakes easily and has a delicate texture that melts in your mouth. Then there is the pickled mustard greens. They have a distinct sour andslightly pungent flavor. The process of pickling gives them a tangy taste that is both refreshing and appetizing. When the tender fish and the sour - and - spicy pickled mustard greens are combined together, it creates an amazing taste experience. The sourness of the pickled mustard greens cuts through the richness of the fish, while the spiciness adds a kick to the overall flavor. The two elements complement each other so well that every bite is a harmonious blend of flavors.In different regions, there are also some variations in the way of making Sour - and - Spicy Fish with Pickled Mustard Greens. In some areas, more peppers are added to make it spicier to suit the local people's preference for strong flavors. In other places, different seasonings might be used to adjust the sourness or saltiness. Some may also add additional ingredients like mushrooms or bamboo shoots to enrich the texture and flavor of the dish. However, no matter how it is made, the essence of Sour - and - Spicy Fish with Pickled Mustard Greens - the combination of fresh fish and pickled mustard greens - remains unchanged. It has become a beloved dish not only in China but also has started to gain popularity around the world as more and more people discover the unique charm of this Sichuan - inspired delicacy.4I still remember the first time I tasted the famous Sichuan dish - pickled fish, also known as suan cai yu in Chinese. It was in a small butcozy restaurant near my school.The moment I stepped into the restaurant, the unique aroma of pickled fish filled the air. It was a kind of smell that was both tangy and fishy, with a hint of spiciness that immediately whetted my appetite. I sat down at a table with my friends, and we eagerly waited for the dish to be served.When the pickled fish finally arrived at our table, it was like a work of art. The large white fish fillets were swimming in a sea of bright red chili peppers, pickled vegetables, and a rich, creamy - looking broth. The green scallions and coriander sprinkled on top added a touch of freshness to the whole presentation.I took a small piece of the fish with my chopsticks. The fish was so tender that it almost melted in my mouth. The first taste was a burst of flavors. The sourness of the pickled vegetables was very prominent, which was then followed by a gentle heat from the chili peppers. It was not overly spicy, but just enough to make my taste buds tingle with excitement. The fish itself was fresh and full - of - flavor, and it seemed to soak up all the deliciousness from the broth.As I continued to eat, I couldn't help but feel a sense of comfort. The combination of the sour, spicy, and fishy flavors created a harmonious symphony in my mouth. I also noticed that the pickled fish was served with a side of white rice. The rice was the perfect accompaniment to the dish. Every bite of the fish and a mouthful of the rice together was pure bliss.That experience of having pickled fish for the first time has left a deep mark on my memory. It was not just a meal, but a discovery of a new and exciting flavor. Since then, whenever I see pickled fish on a menu, I can't resist ordering it, hoping to relive that wonderful moment of culinary delight. And every time I taste it again, it always brings back those warm memories of that day in the small restaurant with my friends, sharing a delicious dish and having a great time together.5I still remember the first time I tasted the delicious Sichuan - style pickled fish, which left an indelible mark on my memory. It was a chilly winter day when my family decided to have dinner at a local Sichuan restaurant.As we entered the warm and cozy restaurant, the tantalizing aroma of various Sichuan dishes filled the air. But my nose was immediately drawn to the unique smell of pickled fish. We sat down at a table near the window, and I impatiently waited for the pickled fish to be served.When the large porcelain plate of pickled fish was finally placed in the middle of the table, it was like a work of art. The milky - white fish slices were neatly arranged on top of a bed of pickled mustard greens and bright red chili peppers. The soup was a rich golden color, with a few sprigs of fresh coriander floating on it. It looked so inviting that my mouth began to water uncontrollably.My father, with a big smile on his face, scooped up a large piece of fish and placed it in my bowl. "Try it, son/daughter," he said gently. I carefully picked up the piece of fish with my chopsticks and took a small bite. Instantly, a burst of flavors exploded in my mouth. The fish was tender and flaky, and the pickled mustard greens added a tangy and sour taste, while the chili peppers brought a pleasant spiciness that warmed my whole body. It was a harmonious combination of flavors that I had never experienced before.As we ate, we shared stories and laughter. My mother told us about how she used to make simple meals when she was young, and how different it was from the rich and complex flavors of the pickled fish. My sister joked about how she would learn to make this dish one day so that she could impress her friends.That meal of pickled fish was not just a simple dinner. It was a time of family bonding, a moment filled with love and warmth. Every time I think about that day, the taste of the pickled fish resurfaces in my mind, along with the happy faces of my family members. It has become a symbol of family togetherness and a delicious memory that I will cherish forever.。
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酸菜鱼
唉，暑假这么热，吃什么也提不起大家的食欲。
这天，吃完午饭，我撂下筷子，说：“天天吃这个，都吃腻了。咱们能不能换个口味？”
爸爸妈妈纷纷点头同意。经过一番讨论商议，我们决定晚饭吃酸菜鱼。
冒着炎炎夏日，我和爸爸来菜市场挑鱼。我们选中一条鲜活的大乌鱼，买了一包调料包
做材料。
首先，爸爸把鱼杀了，去鳞取内脏，割成块状，放入碗中，用腌鱼料腌着。接着，爸爸
熬了一锅骨头汤，放在旁边。
哈哈，现在可以正式开始做美味的酸菜鱼了！爸爸先把一些食用油混着香葱、香菜倒入
锅里，用大火把它慢慢炒熟。这时，就需要耐心了，慢慢等等吧，等到油“噼里啪啦”地溅
油星子时就可以拿料理包里的酸菜置入锅中，如果爱吃辣的，再放一些红彤彤的辣椒也无妨，
然后就得用上锅铲，把酸菜啥的翻炒，炒炒炒，知道炒香了为止。此时此刻，我猛吸鼻子，
果然有股若有若无的香气儿。我脑海中不禁出现这样一副美好的幻想图：一个大碗中有许多
鲜鱼汤，中间时香香辣辣的酸菜鱼„„
“接下来就可以把刚才熬的骨头汤倒进去了，注意别把骨头放进去了。”爸爸的话一下把
我从幻想中抓回现实。接着，又煮了好长时间。在这段煮汤过程中，爸爸还把一些白色粉状
调味料撒进那锅“未成品”中，大概是鲜辣粉之类的东西。放了调味料，爸爸又从冰箱中拿
出一块豆腐，用刀切成一块一块的，小心翼翼地放入锅中，但还是溅出了一些汤汁。爸爸告
诉我：“豆腐要早些时辰放，容易胀起来。”
话音刚落，一锅汤便“咕嘟咕嘟”地沸腾开了，还冒出了好几个气泡呢。见汤已煮开，
爸爸便拿起鱼一股脑地倒进锅里。接着，我们便一直坐在厨房里，等着，看着那蓝色的火焰
一下一下地跳蹿着。
过了很长时间，像是过了好几个世纪吧；随着我的馋心的增加，耐心的减少，香味儿小
心地愈发浓郁起来。终于，爸爸站起身来，揭开锅盖，顿时抑制了好久的香味一下子被释放
出来，鱼香味儿也随即爆发在整个厨房里弥散开来。爸爸声音中带着一丝喜悦的成就感：“啊，
真香。来来来，快来把它盛出来，好让你妈也尝尝我的手艺。”
当那鱼端上饭桌，我们尝了第一口后，妈妈赞叹：“你这手艺都可以去饭店里烧了，哈
哈，我可真自愧不如！”而我呢，嘴里全是鱼汤和鱼肉，根本一句话也说不出来了。要知道
这酸菜鱼真的很好吃那！当第一口下去时，根本没有味儿，因为当时我像猪八戒吃人参果，
直接吞下肚了。只有到第二口，我才感觉到它的细腻，酸辣，这道菜真正激发了我沉睡已久
的味蕾！
哦，酸菜鱼，美味的酸菜鱼。